pork

1000g

condiments

Sausage seasoning ingredients

7 grams

salt

20 grams

Hongchang seasonings accessory

33 grams

garlic

300 grams

step

1. Wash pork and cut it into small pieces.

2. Sausage seasoning: the red one is 7 grams of main ingredients and 20 grams of salt.

3. Peel garlic, wash it and cut it into powder.

4. Stir the seasoning ingredients with a little water.

5. Pour minced garlic and main seasonings into the meat.

6. Stir evenly by hand, keep the surface solid, and refrigerate for 12 hours.

7. Wash the casing, soak it soft, and then hang it and drain it.

8. Dilute 33 grams of sausage auxiliary material, namely corn starch, and pour it into the marinated meat, and stir well.

9. Mount the meat grinder, put the casing on the pipe and tie the tail.

10. Twist the meat stuffing while pouring the sausage. After pouring for a while, twist it or tie a rope. If there is air, use a needle to deflate it.

1 1. After filling, poke a hole in the intestine with a toothpick or needle to dry.

12. Hang the sausage again and put it in a cool and ventilated place for about two days.

13. Then steam the sausage in a steamer for 20 minutes.

14. Bake in the oven 180 degrees for about 20 minutes until the skin turns red and firm.